FlavScents AInsights Entry for Dihydrocoumarin (CAS: 119-84-6)

1. Identity & Chemical Information

• Common Name(s): Dihydrocoumarin
• IUPAC Name: 3,4-Dihydro-2H-1-benzopyran-2-one
• CAS Number: 119-84-6
• FEMA Number: 2370
• Other Identifiers: FL No. 09.011
• Molecular Formula: C9H8O2
• Molecular Weight: 148.16 g/mol

Dihydrocoumarin is a lactone, characterized by its benzopyranone structure. The presence of the lactone ring is crucial for its odor profile, contributing to its sweet, hay-like aroma. This compound is often used in flavor and fragrance formulations due to its pleasant scent and stability.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Dihydrocoumarin is known for its sweet, coumarin-like odor with nuances of freshly mown hay and vanilla. It is often described as having a moderate intensity and good diffusion properties. The compound serves as an impact note in both flavor and fragrance applications, providing a sweet, creamy background that enhances the overall sensory experience. Specific odor thresholds are not well-documented, but its sensory impact is significant even at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Dihydrocoumarin occurs naturally in several plants, including sweet clover (Melilotus species) and tonka beans (Dipteryx odorata). It is formed through the enzymatic degradation of coumarin, a process that can occur during plant drying or fermentation. Its presence in natural sources allows it to be designated as a "natural flavor" or "natural fragrance" under certain regulatory frameworks.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Dihydrocoumarin is utilized in a variety of flavor categories, including vanilla, nut, and sweet brown flavors. It acts as a flavor enhancer and modifier, providing depth and complexity to formulations. Typical use levels in finished food products range from 1 to 20 ppm, with higher concentrations used in more robust flavor profiles. It is stable under typical processing conditions, including moderate heat and pH variations, but may degrade under strong acidic or oxidative environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, dihydrocoumarin is used across several fragrance families, such as fougère, oriental, and gourmand. It serves as a modifier and impact note, contributing to the creamy, sweet, and hay-like aspects of a fragrance. Typical concentrations range from trace amounts to 1% in the final product, depending on the desired intensity. Dihydrocoumarin is considered a middle note due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 09.011.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions in some ASEAN countries.
• Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Dihydrocoumarin is widely accepted for both flavor and fragrance applications, though specific use levels and restrictions may vary by region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, dihydrocoumarin is considered safe at typical flavor use levels, with no specific ADI established. The compound is not known to cause significant irritation or sensitization upon dermal exposure, aligning with IFRA guidelines for fragrance use. Inhalation exposure is generally considered low risk due to its moderate volatility and typical use concentrations. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Dihydrocoumarin is valued for its ability to impart a sweet, creamy note that enhances both flavors and fragrances. It synergizes well with vanilla, tonka, and other sweet brown notes. Formulators should be cautious of overuse, as excessive concentrations can lead to an overpowering or artificial character. It is often underutilized in complex formulations where its subtlety can add depth without dominating the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on dihydrocoumarin is well-established, with comprehensive sensory and regulatory information available. While specific numeric thresholds are not always documented, industry practices provide reliable guidance for its use. Some regional regulatory nuances exist, but these are generally well-documented and understood within the industry.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-09-16 19:40:27 GMT (p2)